Swabian Apple Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 1 teaspoon, leveled baking powder
- 1 packet vanilla sugar
- 125 g suar
- 1 pinch (s) salt
- 2 egg (s)
- 200 g butter
- 2 kg apples, crumbly (e.g. Elstar)
- 2 tablespoon lemon juice
- 3 tablespoon rum
- 4 egg whites
- 250 g quark
- 200 g suar
- 1 packet lemon (s) - zest
- 1 packet custard powder (vanilla)
- 4 egg yolks
- 500 g sour cream
- Grease for the tin
- Breadcrumbs for the tray
Print Recipe
Pin Recipe Instructions
- Prepare a batter from the first seven ingredients listed. Spread this in a greased drip pan (high baking sheet) sprinkled with breadcrumbs. This is a bit difficult, so always dip a tablespoon in cold water and spread the dough.
- Peel the apples, quarter them and cut into thick slices. Mix with lemon juice and rum and place on top of the dough like a roof tile. Beat the egg whites until stiff. Mix the quark with the other ingredients, then fold in the egg whites loosely and pour over the apples.
- Put in the cold oven. Bake at 175 ° C on the middle rack for about 50 to 60 minutes. After baking, leave to stand in the oven for another 5 to 10 minutes. If the cake gets too dark, please cover with aluminum foil.
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